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| 1 | Organic acids production from lactic acid bacteria:A preservation approach显示文摘The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques. | Sneh Punia Bangar Shweta Suri Monica Trif Fatih Ozogul | 2022 | Food Bioscience2022，46，2： | 2 |
| 2 | Combinatorial sums and series involving inverses of binomial coefficients显示文摘 | TRIF T | 2000 | Fibonacci Quart2000，1，38： | 1 |
| 3 | Hyers-Ulam-Rassias stability of a Jensen type functional equation显示文摘 | | 2000 | J Math Anal Appl2000，，250： | 1 |
| 4 | pH-sensitive liposomes are efficient carriers for endoplasmic reticulum-targeted drugs in mouse melanoma cells 显示文摘 | Costin GE Trif M Nichita N | 2002 | Biochem Biophys Res Commun2002，293，： | 1 |
| 5 | Monotonicity, comparison and Minkowski's inequality for generalized Muir-head means in two variables显示文摘 | Trif T | 2006 | Mathematica2006，48，71： | 1 |
| 6 | combinatorial sums and series involving inverses of binomial coefficients显示文摘 | T TRIF | | Fibonacci Quarterly0，38，1： | 1 |
| 7 | Spin-electric couphng in molecular magnets显示文摘 | Trif M Troiani F Stepanenko D | 2008 | Phys Rev Lett2008，101，21： | 1 |
| 8 | Combinatorial Sums and Series Involving Inverses of Binomial Coefficients显示文摘 | TRIF T | 2000 | The Fibonaeei Quarterly2000，38，： | 1 |
| 9 | Study of quatematy 'oninm'salts grafted on polymers:antibacterial activity of quaternary salts grafted on 'gel-type' styrene3/divinylbenzend copolymers显示文摘 | Adriana Popa Davidescu C M Trif R | 2003 | Reactive and Functional Polymers2003，，55： | 1 |
| 10 | Combinatorial Sums and Series Involving Inverses of Binomial Coefficients显示文摘 | Trif T | 2000 | Fibonacci Quarterly2000，38，1： | 1 |
| 11 | Quantum computing with molecular magnets显示文摘 | Stepanenko D Trif M Loss D | | 0，，14： | 1 |
| 12 | Combinatorial sums and series involving inverses of binomial coefficients显示文摘 | TRIF T | 2000 | Fibonacei Quarterly2000，38，1： | 1 |
| 13 | Study of quaternary'onium'salts grafted on polymers: antibacterial activity of quaternary phosphonium salts graftedon'gel -type'styrene 3/ divinylbenzene copolymers 显示文摘 | ADRIANA P DAVIDESCU C M TRIF R | 2003 | Reactive And Functional Polymers2003，，55： | 1 |
| 14 | Study of quaternary ‘Onium' salts graf ted on polymers: Antibacterial activity of quaternary phosphonium salts grafted on ‘gel - type ' styrene - divinylbenzene copolymers 显示文摘 | Popa A Davidescu C M Trif R | 2003 | Reactive & Functional Polymers2003，55，： | 1 |
| 15 | Workplace partnership and the balance of advantage:A critical case analysis显示文摘 | Geary J and Trif A | 2011 | British Journal of In- dustrial Relations2011，49，1： | 1 |
| 16 | Study of quaternary 'Onium' salts grafted on polymers: antibacterial activity of quaternary phosphonium salts grafted on ' gel-type ' styrene- divinylbenzene copolymers 显示文摘 | Adriana P Davidescu C M Trif R | 2003 | Reactive and Functional Polymers2003，55，： | 1 |
| 17 | Study of quaternary ‘onium’ salts grafted on polymers: antibacterial activity of quaternary phosphonium salts grafted on ‘gel-type’ styrene–divinylbenzene copolymers显示文摘 | Adriana Popa C.M. Davidescu R. Trif Gh. Ilia Smaranda Iliescu Gh. Dehelean | 2002 | Reactive and Functional Polymers2002，，2： | 1 |
| 18 | combinatorial sums and series involving inverses of binomial coefficients显示文摘 | Trif T | 2000 | Fibonacci Quar- terly2000，38，1： | 1 |
| 19 | Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria:Facts and gaps显示文摘Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry. | Hafize Fidan Tuba Esatbeyoglu Vida Simat Monica Trif Giulia Tabanelli Tina Kostka Chiara Montanari Salam A.Ibrahim FatihÖzogul | 2022 | Food Bioscience2022，47，3： | 0 |
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